Mesquite-Grilled BBQ Chicken with Roasted Corn Salsa

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs grilled over mesquite wood and served with a vibrant roasted corn salsa bursting with Southwestern flavors. This American-inspired barbecue recipe, ready in about 60 minutes, pairs bone-in chicken thighs, mesquite wood chips, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 American cuisine 420 cal/serving

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Ingredients

8 pieces bone-in chicken thighs
2 cups mesquite wood chips
3 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 1/2 tsp salt
1 tsp black pepper
2 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
2 cups roasted corn kernels
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 small jalapeño, seeded and minced

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Instructions

Step 1: Soak 2 cups mesquite wood chips in water for 30 minutes and set up your grill for indirect medium heat (about 350°F). In a small bowl, mix 3 tbsp olive oil, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper. Brush this marinade evenly over 8 bone-in chicken thighs.
Step 2: Place the soaked mesquite wood chips on the hot coals or in the smoker box to create smoke. Grill the chicken thighs over indirect heat for 35-40 minutes, turning halfway, until the internal temperature reaches 165°F and the skin is nicely charred but not burnt.
Step 3: Meanwhile, prepare the roasted corn salsa by combining 2 cups roasted corn kernels, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 1 small minced jalapeño (seeded), 2 tbsp fresh lime juice, and 1/4 cup chopped fresh cilantro in a bowl. Toss to combine and chill until serving.
Step 4: Serve the mesquite-grilled chicken thighs hot with a generous scoop of roasted corn salsa on the side for a fresh, smoky bite.